langue fr QANTAS - 21/05/2020

Neil Perry x Qantas: Jiangxi fish from Spice Temple

RECIPE
JIANGXI STYLE BLUE EYE WITH MUSTARD GREENS, CHILLI, STEAMED RICE AND GAI LAN
Serves 4

BLUE EYE
Ingredients
4 x 140g (raw weight) skinless Blue Eye fillets

SALTED RED CHILLIES
Ingredients
125g washed long red chillies
15g sea salt

Preparation
Chop the chillies roughly and mix with the salt.
Robot the chillies and salt roughly and place into a sterilized jar. Leave out at room temp for 3 days then keep in the cool room.

PICKLED GREEN CHILLIES
Ingredients
125g washed green chillies
100ml rice wine vinegar
100g white sugar

Preparation
Bring the sugar and vinegar to the boil and set aside till cool. Chop the chillies into 2cm lengths and place into a sterilized jar. Pour the cooled liquid over the chillies and keep in the cool room. Allow 2 weeks before using.

JIANGXI SAUCE
Ingredients
30g mustard greens finely chopped
15g salted radish, rinsed and finely chopped
30g pickled green chillies finely chopped (see above)
30g salted red chillies, finely chopped (see above)
Dressing
100ml vegetable oil
40ml sesame oil
40g white sugar
50ml light soy sauce

Mustard greens and salted radish are available at Asian grocery stores

Dice all the first 4 preserved ingredients to about a 3mm dice.
Mix the dressing together to dissolve the sugar.

Preparation
Add the fish pieces in a single layer to a shallow bowl or flat plate, with a rim to hold in the sauce, that will fit into your steamer.
Scatter the chopped preserved ingredients evenly over the fish.
Pour over the dressing and then steam fish in a steamer over boiling water for about 7-8 minutes until it is just cooked.

Serve with the sauce from cooking, steamed jasmine rice and gai lan and garnish with chopped green shallots and toasted sesame seeds.

Recipe thanks to Neil Perry & Rockpool